Pumpkin Cream Cheese Muffins

A close-up of several muffins with crumbly topping and cream cheese filling, some stacked on a white plate, with one muffin partially unwrapped.

No ratings yet

These soft pumpkin cream cheese muffins are filled with a creamy cheesecake center and topped with buttery cinnamon streusel. They are an easy homemade fall breakfast or snack.

Prep Time20

Cook Time22

Total Time42

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 201kcal

Author: Wendy

Equipment

2 12-cup muffin pans
18 Paper muffin liners
mixing bowls
measuring cups and spoons
whisk
electric hand mixer
Rubber Spatula
wire cooling rack

Ingredients

Pumpkin Muffins

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 cup pumpkin puree
¾ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Cheesecake Filling

8 ounces cream cheese softened
⅓ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

Streusel

¼ cup all-purpose flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon
1 pinch salt
2 tablespoons butter melted

Instructions

Preheat the oven to 350°F and line two 12-cup muffin pans with 18 paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Do not overmix.
In another bowl, beat the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and flour until smooth and creamy.
Fill each muffin cup about halfway with pumpkin batter. Add a spoonful of the cheesecake mixture to the center of each muffin.
Mix the flour, brown sugar, cinnamon, salt, and melted butter for the streusel until crumbly. Sprinkle the streusel over each muffin.
Bake for 20 to 22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out clean.
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use paper liners: The cream cheese filling makes the muffins delicate while warm, and liners help them lift cleanly from the pan.
Keep the filling centered: Spoon the cheesecake mixture away from the edges so it stays tucked inside as the muffins rise.
Give them time to cool: Leave the muffins in the pan for 5 minutes before moving them to a wire rack so they can firm up without becoming soggy.
Serve at room temperature: Let refrigerated muffins sit out for 20 to 30 minutes so the cheesecake center becomes creamy again.

Nutrition